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Strawberry Cheesecake

Ken Hoffmann

Stuttgart, Germany





100 g almonds

30 g coconut rasps

20 g flax seeds

30 g pecan nuts

30 g oats

2 medjool dates

2 tbsp coconut oil

1 tbsp agave syrup


350 g strawberries

400 ml coconut milk

2 tbsp agave syrup

1½ tbsp agar-agar powder


200 g strawberries

50 g dried strawberries

5 mint leaves


• Use a food processor, immersion blender or something similar to make a flour with the nuts, flax seeds, oats, dates.

• Add melted coconut oil, agave syrup and coconut rasps and mix it with a spoon. Use an 18 or 20 cm cake tray and fill it with parchment paper and the “dough” on top.

• Cook coconut milk, agave syrup and agar-agar powder on medium heat for 5-6 minutes. Meanwhile, wash the strawberries and get rid of the stems.

• Use your immersion blender again to make strawberry puree. Mix the puree with the cooked coconut filling.

• Pour the mixture in the cake tray, and when cooled down put it in the fridge overnight.

• Decorate it however you want—for example, with more strawberries, dried strawberries and mint leaves.

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